Peach and Blueberry Breakfast Cake

Well, it's the weekend and we all know what that means.  It's baked treat in the kitchen time!  Oh, I try hard not to eat cakes and such during the week . . .  but at the weekend I like to pull out the stops and bake us something nice for a treat.   Tasty bakes like this Peach and Blueberry Breakfast Cake are something which we both enjoy!




There is so much lovely fruit in the shops at the moment.  This is one of the things I just love about the summer months!



Blueberries, raspberries, nectarines, peaches, blackberries, the last of the strawberries . . .  cherries!  It's all good!

 

I like to use it as much as I can, and also freeze what I can.   We have our own blueberry bushes, but when they are cheap in the shops like right  now, I buy them up and freeze them as well.  So handy in the winter for pies and muffins and pancakes, etc.



But right now we are enjoying them fresh and as often as we can.   YOU will love this beautiful breakfast cake.  It's stogged full of lovely blueberries and sliced peaces  . . .  moist and delicious.  You can use fresh or tinned peaches.  I used tinned this time as that is all I had.  Still fabulous . . .  and the almond glaze.  Well, it is the perfect topping!

 

*Blueberry and Peach Breakfast Cake*

makes one 8 inch round cake

Printable Recipe 

You can use either tinned or fresh peaches in this, which makes it a cake you can pretty much bake all year round.  Stogged full of fruit and covered in a delicious almond glaze, it is a cake everyone loves. 

For the cake:

140g of plain flour (1 cup)

95g of white sugar (1/2 cup)

1 tsp baking powder

1/2 tsp salt

1 tsp grated orange zest

65g of butter, cut into cubes (1/4 cup)

125ml of milk (1/2 cup)

1/2 tsp vanilla extract

1 large free range egg, slightly beaten

1 tin of sliced peaches drained well (411g/14 ounces)

50g of blueberries (1/2 cup) 

For the glaze:

65g of icing sugar, sifted (1/2 cup)

1/4 tsp almond extract

2 to 2 1/2 tsp of milk

 

Preheat the oven to 180*C/350*F/ gas mark 4.  Grease an 8 inch round deep cake tin very well.  (I use a non-stick spring form pan and spray it with canola spray.)

Sift the flour, baking powder and salt into a bowl.  Stir in the sugar and orange zest.   Mix well.  Drop in the butter and rub it into the dry ingredients until crumbly.   Beat together the milk, egg and vanilla.   Add to the dry ingredients and stir together with a fork to moisten.   Pour 2/3 of it into the prepared baking tin.   Arrange the peaches and the blueberries over top.   Pour the remaining batter over top to cover lightly.
 
 

Bake in the preheated oven for 25 to 30 minutes until the edges are golden brown and cooked through.   Cool in the pan for 20 minutes.

Whisk the glaze ingredients together, only adding enough milk to give you a drizzle consistency.  Drizzle over the cake.  Allow to set.  Cut into wedges to serve.



ENJOY!  It's the weekend!